Ricotta

I had about 6 pints of left over whey from making a hard cheese and it seemed a shame to waste it. Having done this recipe now I will never throw away any whey ever again!

I heated it to just over 90 deg C and stirred in 20ml of cider vinegar. Proteins quickly began forming.

I ladled the curds into a muslin lined sieve and let them drain a bit before folding in half a teaspoon of salt and some wet mesophilic starter to add a bit of bite.

I let the bag of curds hang over the sink to drain for a few hours.

Once they had drained it was ready!

The hardest part of ricotta is deciding what to do with the stuff!